Protein-Packed Moong Sprout Khichdi Recipe (Step-by-Step)
Ingredients:
Oil – 2 tbsp
Jeera (Cumin Seeds) – 1 tsp
Onions – 1 medium, finely chopped
Curry Leaves – a handful
Green Chilli – 2, slit
Carrot – 1 small, diced
Potato – 1 small, diced
Tomato – 1 medium, chopped
Salt – as per taste
Sprouts (Moong) – 1 cup
Kaaram (Red Chilli Powder) – 1 tsp (adjust to taste)
Dhaniya Powder (Coriander Powder) – 1 tsp
Garam Masala – 1/2 tsp
Rice – 1 cup (preferably basmati or sona masoori), washed
Kotthimeera (Coriander Leaves) – a handful, chopped
Instructions:
1. Prepare the Ingredients: Start by prepping all your veggies – finely chop the onions, green chilli, curry leaves, and coriander. Dice the carrots and potatoes into small, even pieces to ensure uniform cooking. Wash the moong sprouts and rice thoroughly.
2. Heat the Oil: In a pressure cooker or a heavy-bottomed pan, heat 2 tablespoons of oil on medium heat.
3. Add Jeera and Curry Leaves: Once the oil is hot, add 1 teaspoon of jeera and a handful of curry leaves. Let them crackle to release their aroma.
4. Sauté Onions and Green Chilli: Add the finely chopped onions and slit green chillies. Sauté until the onions become soft and translucent.
5. Add Vegetables: Add the diced carrots, potatoes, and tomatoes. Stir well and cook for about 3-4 minutes until the vegetables start to soften.
6. Spice It Up: Add 1/4 tsp turmeric, 1 tsp red chilli powder (kaaram), 1 tsp coriander powder (dhaniya powder), and 1/2 tsp garam masala. Stir well to coat the veggies evenly with the spices.
7. Add Sprouts: Now, add the moong sprouts. Sauté them for 2-3 minutes to combine the flavors with the spices and vegetables.
8. Add Rice: Add 1 cup of washed rice to the pan and stir it gently to mix it with the vegetables and sprouts.
9. Add Water & Salt: Add about 2 to 2.5 cups of water (depending on how soft you prefer your khichdi) and salt as per taste. Mix well.
10. Pressure Cook: If using a pressure cooker, cover and cook for 2 whistles on medium flame. If using a regular pan, cover and simmer until the rice and veggies are fully cooked and soft (about
20 minutes).
11. Garnish & Serve: Once done, open the lid, fluff the khichdi with a fork, and garnish with freshly chopped coriander leaves (kotthimeera).
Serve your Protein-Packed Moong Sprout Khichdi hot with a side of yogurt or pickle for a wholesome, nutritious meal!
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